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Classic Roasted Salsa

Recipe photo courtesy of Anders Schonnemann

Having salsa on hand is a must in summer. This homemade version is so easy, why even bother with store-bought? We love the deep, slightly smoky flavors in this version.

Source: Everyday Food, June 2011
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

If you prefer less heat, use fewer jalapenos or just remove the ribs and seeds.

For green salsa, use 1 1/2 pounds tomatillos in place of tomatoes and omit the lime juice.

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236
  • Jessami
    12 OCT, 2014
    I really enjoyed this recipe, I used Lemon Boy tomatoes out of my garden instead if beefsteak, and it was great. Curious though if it can be canned?
    Reply
  • MS10439923
    27 JUL, 2014
    This is a new favorite. The trick to wonderful flavor is to use ripe summer tomatoes. I don't think this would be nearly as good with anemic winter tomatoes.
    Reply
  • GGSandy3
    4 JUL, 2014
    Although this was really very easy it was not my favorite. I think I chopped it too much (was too smooth not really chopped) but it didn't have much flavor, I even added tomato paste but didn't help much. I'll try it again with some tweaking and see how we like it.
    Reply
  • blossomathome
    30 JUN, 2014
    I grill all the veg on my BBQ and it turns out fantastic. Great recipe!
    Reply
  • Clutterbug58
    30 JUN, 2014
    Good grief! This looks like way more work than chopping would ever be!
    Reply

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